Light and fluffy muffins filled with granola goodness.
To begin, preheat your oven to 400 degrees. Fill a standard muffin pan with cupcake papers. Set it aside for now.
In a bowl, combine 2 cups of whole wheat flour, a cup of brown sugar, 3/4 teaspoon of salt, a teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. To those, add a cup of your favorite granola. I am using a chocolate granola that I get in the bulk section of my local Earth Fare.
Stir these all together and set them aside.
In your mixing bowl, combine 1/3 cup extra virgin olive oil, 1 1/2 cup buttermilk, and a teaspoon of vanilla.
Add in your dry mixture and stir until just combined. Scrape the bowl with a rubber scraper and mix until everything is fully incorporated.
Scoop the batter into your muffin pan, dividing it evenly among the cups. Top each with a tablespoon of additional granola.
Bake for 16-18 minutes or until a toothpick inserted into the center of one comes out clean.
Remove the muffins from your muffin pan and cool on a rack. Enjoy these warm or room temperature.
